Comparing to other style of curries (eg. Thai, Malaysian, Singaporean, Hong Kong Style etc) Japanese Curry has more sweetness and spiciness in it. Its a great choice for families with kids especially when its like my son who has been picking on carrots and potatoes. He can finish a good two bowl of curry rice and would still ask for more.
Most of the ingredients are those I stock up in the fridge all the time so the only thing I have to get is probably the Japanese Curry Blocks. I got it from ordinary Asian groceries but someone if I could’nt be bothered I will just order it online from Coles even tho its slightly more expensive.
I myself likes to you Vermont Curry because of the extra flavour of honey and apple. They usually sell at $4-5 a box that comes with two packs.
400g Chicken Thigh Fillet / Breast – cut in 2-3cm chunks
1 Medium/2 Small Onions – chopped into 1 inch
1 Medium Carrot
2-3 Potato – chopped into cubes
1 Tbsp Butter
Water or Chicken Stock
- In a large saucepan add butter and a drizzle of cooking oil, put the onion first then the chicken, slightly cook a bit until brown.
- Add carrots and potato, then top up with water , or half water half chicken stock
- Let boil and simmer until carrots and potato are soft. Break the curry cubes and let dissolve in the stock. Simmer until the curry sauce is thicken.
- Serve with rice, or with shell pasta is actually nice too.